Haddock in a mild curry cauce recipe
Haddock in a Mild Curry Cauce recipe
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Ingredients
| 1 tbsp | vegetable oil or ghee |
| 1 | onion(s), peeled and finely chopped |
| 2 clove(s) | garlic, peeled and chopped |
| 1 medium | red chilli, deseeded and finely chopped |
| 2 tsp | coriander, ground |
| 2 tsp | cumin, ground |
| 1 tsp | turmeric |
| 1 tsp | fenugreek, ground |
| ½ tsp | fennel, ground |
| 3 | cardamon pods |
| 3 tbsp | coconut powder, mixed with approximately 275 ml of water |
| 4 | x 200g haddock filet, skinned and boned |
| some | fresh coriander, a good handful |
Instructions
Preheat the oven to 190° C.
In a heavy-based, ovenproof pan, heat the oil or ghee and fry the onion and garlic until soft. Add the chilli and spices. Cook for 1 minute, then add the coconut milk and simmer for 5-10 minutes.
Remove the pan from the top of the stove, add the fish, cover and place in the oven for 8-10 minutes.
Take the dish out of the oven and remove the fish. Keep it warm while you bubble the sauce to reduce it to a creamy consistency.
Place the fish on a warm serving plate, pour over the sauce and sprinkle with fresh coriander. Serve it with accompaniments such as scented Thai rice, mango chutney, cucumber and yoghurt raita, and tomato salad.
Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Haddock in a mild curry cauce recipe
Recipe type: xarchivex
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